Rip n' dip. Beautiful and tasty shared dish for breakfast, lunch, or dinner. I suggest using a cast iron for this dish, but any casserole dish could do the trick.  


Servings: 2
  • Plum Tomatoes - 6
  • Red Onion - 1
  • Feta cheese - 200g
  • Red Bell Pepper - 1
  • Garlic - 3 cloves
  • Jalapeno - 1
  • Eggs - 4
  • Cilantro - 2 stalks
  • Olive oil - 1 Tbsp
  • Cumin - 1 Tbsp
  • Coriander - 1 tsp
  • Paprika - 1 tsp
  • Salt and Pepper
  • Sourdough, Baguette or Pita
*feta not in picture*


*Step-by-step directions with pictures below*

Pre-heat oven to 350°C. 
Cut up onion and red bell pepper. Heat oil in a cast iron pan. Fry up chopped veggies for ~10 minutes. Chop up tomatoes and garlic. After onion and bell pepper is cooked, remove half. Add tomatoes, garlic and spices to the pan. Cook for ~5 minutes then blend. Add tomato sauce back to pan along with onion and bell pepper that was put to the side. Add half of feta and stir up. Make wells with a spoon and add eggs. Chop up jalapeno into slices and spread on top of tomato sauce. Bake for ~5 minutes, top with remaining feta and chopped cilantro. Let cool for ~5 minutes then enjoy!

Step-by-step Directions

Preheat oven to 350°
Chop up red pepper and red onion
Heat oil
Fry pepper and onion for 10 minutes
Chop up tomatoes and garlic
Continue stirring
Remove half of red pepper and onion
Add garlic, tomatoes, and spices. Cook for 5 minutes
Slice jalapeno into rings
Blend tomato sauce
Add back to cast iron, along with red pepper 
and onion that was set aside earlier
Crumble in half of feta and stir in
Make wells for eggs using a spoon
Crack eggs into wells
Place jalapenos on top
Bake for 10 minutes
Let cool for 5 minutes
Rip up bread with your hands to dip. Enjoy!